Cream Cheese Chicken Chili (Crockpot) Recipe

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Ingredients

•  3 whole chicken breasts, frozen or fresh
•  3 (15 oz) cans pinto beans, drained and rinsed
•  2 (15 oz) cans black beans, drained and rinsed
•  2 (15 oz) cans whole corn, undrained
•  2 (10 oz) cans Rotel, undrained
•  2 (1 oz) packets Ranch dressing mix
•  1 teaspoon onion powder
•  1 teaspoon garlic powder
•  1 teaspoon crushed red pepper
•  1 teaspoon cumin
•  2 (8 ounce) packages cream cheese or Neufchâtel
•  1 bunch cilantro, chopped

To garnish

•  tortilla chips
•  limes
•  avocado (I love California Avocados)
•  sour cream
•  shredded cheddar cheese

Instructions

1. Place the chicken in the bottom of a large crockpot. Add the beans, corn, Rotel, Ranch dressing mix, onion, garlic, crushed red pepper, cumin. Stir together.
2. Add the cream cheese on top and put the lid on.
3. Turn the crockpot to low and cook for 6-8 hours, or until the chicken is cooked through. (Or do it on high, about 4-6 hours.)
4. Remove the chicken and shred with 2 forks.
5. Use a spoon to stir in the shredded chicken and the cream cheese (which should be melted).
6. Turn off the heat and stir in the chopped cilantro.
7. Serve with tortilla chips, lime juice, avocado, sour cream, and shredded cheddar cheese. You can also serve this as a dip with tortilla chips.

Recipe Notes

• This recipe as written makes a crazy huge amount. If you half it, don't worry about using 2 1/2 cans of beans. Use 2 cans or 3. Or replace one can of beans with corn. Honestly, this recipe is pretty flexible.
• You can totally use chicken thighs too. This time around I used 2 thighs and 2 breasts.

This article just review from here 

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